When cooking this for other people, I usually use a little oil, as noted in the recipe below. It makes the loaf lighter and less likely to sink or be gummy in the middle. But you can make it completely fat-free and still have a tasty treat.
Preheat oven to 350 F. Lightly oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups. (Or use silicon pans or cups.)
Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean–about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan. Makes 8 servings.
Nutritional info below is without oil or nuts.Each serving, with oil and 1/4 cup pecans, contains: 318 Calories (kcal); 10 g Total Fat; (26% calories from fat); 3 g Protein; 57 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium; 1 g Fiber.Each serving, without oil and with 1/4 cup pecans, contains: 264 Calories (kcal); 3 g Total Fat; (8% calories from fat); 3 g Protein; 59 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium; 2 g Fiber.